$300.00

Nigara Aogami Super (AS/S) Migaki Tsuchime 210mm Kiritsuke

Hand-forged in Hirosaki, this 210mm Nigara Aogami Super Kiritsuke features a migaki satin polish with tsuchime hammer-marks, San Mai stainless cladding, and an octagonal bubinga handle—delivering sword-like precision, effortless food release, and legendary edge retention.

$270.00

Kyohei Shindo Kurouchi Aogami A2/S 165mm Bunka

Hand-forged in Tosa by rising star Kyohei Shindo, this 165mm kurouchi bunka pairs a razor-thin Aogami A2/S core with iron cladding and an aggressive k-tip for nimble, everyday performance.

$350.00

Zwilling Kramer Euroline Carbon 2.0 Chef’s Knife

Kramer’s Euroline Carbon 2.0 8" chef’s knife combines 52100 carbon steel, a hand-sharpened 9–12° edge, and a Micarta handle with brass accents to give chefs unmatched sharpness, balance, and classic carbon-steel character—crafted for Zwilling in Seki, Japan.

$210.00

Tsunehisa Nijuni 廿弐 AS/S Kurouchi Nashiji 165mm Santoku

A nimble 165mm Santoku forged in Tosa, the Tsunehisa Nijuni AS/S pairs a Kurouchi Nashiji stainless cladding with an Aogami Super core for wicked sharpness and easy upkeep. Finished with a comfortable Western red Pakka-wood handle, it delivers pro-level performance in a compact, everyday package.

$420.00

Hatsukokoro Ginyo Ginsan Tsuchime 180mm Santoku

Hand-forged in Echizen by Yoshihiro Yauji, the Hatsukokoro Ginyo Ginsan 180mm Santoku pairs a razor-hard Ginsan core with eye-catching Damascus stainless cladding. Lightweight, stain-resistant, and wickedly sharp, it is the ideal Japanese chef’s knife for cooks who want top-tier performance without the fuss of carbon steel.

$180.00

Miyabi Kaizen II FC61 8" Gyuto

The Miyabi Kaizen II Gyuto 8" pairs a cryo-hardened FC61 core with 48-layer Damascus cladding, an Honbazuke edge, and an ergonomic pakkawood handle—delivering pro-level performance and refined Japanese aesthetics in one indispensable chef’s knife.

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